Saturday, April 25, 2009

My Kitchen, My World- Turkey

I've been dying for My Kitchen, My World to "travel" to Turkey, and finally, we are!  Paul and I made a delicious dinner of Mucver, or Zucchini Fritters, served with yogurt dipping sauce and a tomato herb salad.  These fritters were wonderful; moist and substantial from the zucchini, fragrant from the parsley, dill, mint and scallions, and rich from the feta cheese.  (Don't tell- I used fat free feta, and couldn't tell the difference.)  This is traditionally an appetizer, but bolstered by a salad it can be a meal by itself.  This recipe makes lots- serve them for a crowd.

Mucver- Turkish Zucchini Fritters


1 lb. small zucchini (courgettes), coarsely grated.
1 cup all purpose flour
Sea salt.
Freshly ground black pepper (Malabar Black Peppercorns are recommended)
1/2 lb. equal parts of crumbled feta and grated casseri cheeses
Oil for frying
6 scallions, minced
1/2 cup chopped fresh dill
1/4 cup fresh chopped mint
1/4 cup fresh Italian (flat leaf) parsley
3 eggs, lightly beaten

Place the grated zucchini in a colander, salt lightly and mix well. Let stand for 30 minutes to draw out the excess liquid. Using paper towels, squeeze the zucchini dry and place in a bowl. Add the cheese mixture, eggs, scallions, dill, mint, parsley, flour and salt and pepper to taste. Stir mixture until you have a thick batter.

In a deep fryer, over medium-high heat, pour the oil to a depth of 1/4 inch (approx. 7 mm). When the oil is hot, use a serving spoon to drop spoonfuls of the batter in the oil, being careful not to crowd the pan. Fry, turning over once, until brown on both sides, 2 - 3 minutes per side. With a slotted spoon transfer the fritters to paper towels to drain. Keep warm until all the fritters are cooked.


Rosabela said...

These look absolutely yummy!

Holly H. said...

Looks fantastic! What did you use to dip this in? Something deliciously sour cream and chivey is on the side?

Colleen said...

This looks great! I love Zuchinni and hope to be able to try this recipe with some home grown ones. Now if I could only find my green thumb...

KC said...

That looks great! I saw a similar recipe in Turkish Cookery by Sally Mustoe and bought the ingredients to make it.